Milk-braised roast is a tasty and succulent main course, perfect for a special dinner or a Sunday lunch. The veal is slowly cooked in milk along with vegetables and spices, giving it a unique and enveloping flavor. The potatoes, cooked in the same aromatic milk as the roast, become soft and creamy. This recipe is traditional in the Lombardy region, where it has been prepared for generations.
Sauté the chopped carrot, celery, bay leaves, and basil in butter
Add the meat and brown it, season with salt, cover with milk, and cook for 1 hour
Add the potatoes cut into pieces and cook for another 1/2 hour
Slice the roast, cover it with the cooking sauce, and surround with the potatoes
Frying Pan
Pot
Grill Pan
Cutting Board
Store the milk-braised roast in the refrigerator, covered with plastic wrap.
Milk-braised roast is a typical dish of Italian cuisine, particularly from the Lombardy region.
Italia, Lombardia
| Energy (kcal) | 118.67 |
| Carbohydrates (g) | 7.51 |
| of which Sugars (g) | 3.71 |
| Fat (g) | 5.01 |
| of which Saturates (g) | 2.86 |
| Protein (g) | 11.03 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.09 |
